This Easy Canned Chili recipe requires only 5 ingredients! Packed with flavor, this comforting recipe takes only 30 minutes to make. Perfect as a solo meal or as a topping for baked potatoes or chili dogs!
It is hard to write about any chili other than my favorite chili recipe because that one really is the best. But I've been pondering lately the sad dilemma that involves not having the time to make a full-blown vat of homemade chili.
What if you want to enjoy a comforting bowl of chili without the time commitment? Or how about those times you need a quick batch of chili for recipes like Chili Dogs or Chili Mac or Chili-Topped Baked Potatoes? In these situations, this recipe is the best option because it takes less than 30 minutes to throw together and you can count the number of ingredients on one hand.
I strolled past the canned chili in the grocery store, eyeing it with skepticism and considering whether or not it was worth my time. I grabbed two of the most bland-looking cans I could find, followed by literally FOUR other ingredients and I headed home.
Thirty minutes later I was enjoying a bowl of chili that no one would have ever known had a lineage rooted in "canned chili with beans." So here's my endorsement, and I don't endorse things unless I really believe in them: This Easy Chili is the most delicious QUICK AND EASY chili recipe you will find!
WATCH THIS QUICK VIDEO TO SEE JUST HOW EASY IT IS TO MAKE 5-INGREDIENT CHILI!
HOW TO MAKE EASY CHILI
You would probably be capable of making this easy chili while blind-folded, but please don’t actually try that. Following is what you will need to do to throw a batch of easy chili together:
In a large pot or Dutch oven, cook 1 pound of ground beef, ground sausage or ground turkey over medium high heat until meat is no longer pink.
Add 1 chopped white or yellow onion and 2 cloves of minced garlic and cook until soft and fragrant, about 3-5 minutes. If there is not enough grease from the meat and the mixture is too dry, add 1-2 tablespoons of olive oil to the pan while the veggies are cooking.
Add one can of diced tomatoes and 2 cans of chili with beans and bring the mixture to a boil. Reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally. Ladle into serving bowls and serve immediately! Top with cheese, if desired.
RECIPE TIPS: MAKE YOUR POT OF CHILI EVEN TASTIER!
Use ground pork (in place of beef) for added flavor.
Use canned tomatoes that include added herbs or flavorings, such as onions and garlic. You can never get enough onion and garlic, people.
Simmering this chili for more than 20 minutes is definitely doable and may result in an even more flavorful meal.
Add chopped bell peppers to the onion-garlic mixture for extra crunch and flavor.
Add a can of drained and rinsed kidney beans or black beans for added flavor.
Throw in some garlic powder and/or chili powder for extra yum!
A 15 ounce can of tomato sauce or 8-10 ounces of tomato juice will add a TON of flavor!
Favorite toppings for easy chili: shredded cheddar cheese, avocados, sliced green onions, chives, parsley, sour cream and crushed tortilla chips.
SELECTING A RIPE AVOCADO
If avocados go on sale, it’s great to pick up a handful and let them ripen at home. There are so many ways to enjoy them that they’ll never go to waste. Selecting an avocado that is ready to enjoy takes a little more knowledge, however. Try these simple tests to select your next avocado batch:
TEST 1 - A good test to check ripeness is to use your fingers and push gently into the avocado to see if it yields to pressure near the top where it was connected to the tree. If it gives freely and feels mushy, the avocado is past its prime. If the avocado is rock-solid and there is no give to touch, the avocado needs a few more days to ripen.
TEST 2 - Pop off the stem of the avocado where the avocado separated from the tree (see step 1 below for a visual). If a dark brown color is revealed, the avocado is past its prime. If it’s impossible to remove the stem nub, the avocado is not ripe enough to eat. If a green color is revealed, perfectly delicious avocado flesh is ready to be enjoyed!
CAN I MAKE CHILI IN A SLOW COOKER?
Yes! Cook the meat, onion and garlic as directed and add it to your crock pot along with the remaining ingredients. Cook on high heat for 4 hours.
CAN I MAKE CHILI IN AN INSTANT POT?
Yes and it is soooo good made in a pressure cooker, but I highly recommend following this Instant Pot Chili recipe if you go that route.
WHAT TO DO WITH LEFTOVER CHILI
If you have leftovers, and it's very possible that you will because this makes a large batch, please check out these delicious recipes to help use them up:
OTHER COMFORT FOOD RECIPES TO MAKE THIS WEEK
If you are looking for other delicious comfort food recipes to feed the masses, you have come to the right place. Here is a teeny-tiny list of some of my favorite comforting meals that are always a hit:
Enjoy the chili, friends! Have a great week!